"Food for me was a connecting link to my grandmother, to my childhood, to my past. And what I found out is that for everybody, food is a connector to their roots, to their past in different ways. It gives you security; it gives you a profile of who you are, where you come from." - Lidia Matticchio Bastianich

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Thursday, May 21, 2015

I am in the process of implementing all the popular Chinese dishes - sometimes using chicken (per my family's preference) and sometimes replacing chicken with tofu (per my preference). Feel free to use either of the proteins - whichever suits your life style.

2. In the same wok, add another 1/2 tbsp. oil. Add ginger garlic paste. Sauté for 30 seconds.
3. Add broccoli florets, stir fry for a minute. Add frozen vegetables. Make sure the flame is high and so they get thawed and crisped up pretty quickly without adding too much water.
4. Now, add tofu. Fry for 1 minute.
5. Add whisked marinade. Adjust for salt if needed.
6. Add cashews. Stir fry for 2 minutes.

7. Garnish with spring onions

8. Serve with plain, steamed rice.

Note -

1. For chicken version, replace tofu by boneless, skin less chicken and make sure that chicken is cooked through well during step 1. I generally marinate the chicken with ginger-garlic paste, salt before frying.